Sourdough Focaccia
Calories: 12
Adjust Servings Here: 9 servings
Description
Sourdough focaccia is the holy grail of artisan sourdough bread making. This recipe is so easy that even a beginner baker can make it. All you need is a bowl and a couple of your favorite ingredients.
Ingredients
Focaccia dough
- 320 g (2½ cups) Bread flour
- 80 g (½ cups) Sourdough starter or levain active and bubbling
- 250 g (1 cups) Water
- 15 g (1 tbsp) Olive oil
- 7 g (1 tsp) Kosher salt
Toppings
- 1 cup Cherry tomato halves
- 2 sprigs Rosemary cut into small pieces
- 100 g Mozarella thinly sliced
- ¼ cup Extra virgin olive oil
- 10 fresh Basil leaves
- 1 tbsp Coarse sea salt I used garlic sea salt
Instructions
- Sourdough starter (levain) – If your sourdough starter is not active, you’ll need to feed it a few hours before making the bagels to ensure it’s active and bubbly.
- Autolyze - Combine the water, levain/starter, olive oil, and flour in a large bowl. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.320 g Bread flour, 80 g Sourdough starter or levain, 250 g Water, 15 g Olive oil
- Stretch & Fold - After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold two more times.7 g Kosher salt
- Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge overnight
- Shape - Transfer the dough to a 10-inch oiled cast-iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.
- Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.
- Oven - Preheat the oven for at least 30 minutes at 425°F/220°C/ Gas Mark 7
- Assemble - Once double in size, create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.
- Top - Dot the top with cherry tomato halves, slices of mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.1 cup Cherry tomato halves, 2 sprigs Rosemary , 100 g Mozarella, ¼ cup Extra virgin olive oil , 10 fresh Basil leaves, 1 tbsp Coarse sea salt
- Bake - Transfer to the oven and bake for 35 to 40 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basil leaves.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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